Create the grand base of a three-tiered wedding cake or indulge in a standalone chocolate masterpiece with this opulent chocolate confection. Adorned with the richness of dark chocolate and the bold essence of espresso, this cake is a celebration in itself, fit for grand occasions or to satisfy the deepest chocolate cravings.
190 minutes
Create the grand base of a three-tiered wedding cake or indulge in a standalone chocolate masterpiece with this opulent chocolate confection. Adorned with the richness of dark chocolate and the bold essence of espresso, this cake is a celebration in itself, fit for grand occasions or to satisfy the deepest chocolate cravings.
Unsalted Butter, softened
0 oz
Dark Chocolate (70% Cocoa), broken into pieces
0 oz
Strong Coffee (preferably Espresso)
0.25 fluid ounces
teaspoons
Plain Flour, sifted
0 oz
teaspoons
teaspoons
Eggs, large
each
Soured Cream
0.25 fluid ounces
1. Prep the Oven and Tin
Preheat the oven to 160°C (140°C for fan ovens)/320°F/gas mark 3. Thoroughly butter, double-line with parchment paper, and wrap the exterior of a 30cm deep-round cake tin.
2. Melt for Richness
In a medium saucepan over low heat, combine the butter and dark chocolate. Stir gently until fully melted and smooth. Mix in the coffee and vanilla essence, setting aside to cool slightly.
3. Dry Mix Assembly
In the largest mixing bowl available, sift together the flour, baking powder, and bicarbonate of soda. Incorporate the sugar, using your fingertips to break down any clumps.
4. Wet Ingredients Blend
Beat the eggs and soured cream together in a separate jug or bowl.
5. Create the Batter
Pour the egg and cream mixture into the dry ingredients. Add the cooled chocolate mixture. Using a wooden spoon, combine all ingredients until you achieve a uniform, thick chocolate batter.
6. Bake to Perfection
Transfer the batter into the prepared cake tin. Bake for 2 hours and 30 minutes. Avoid opening the oven door before 2 hours to prevent the cake from sinking. Test for doneness with a skewer—if it comes out clean, the cake is ready. Allow the cake to cool completely in the tin.
Core Chocolate Cake layers with kirsch (cherry liqueur). Layer with whipped cream and dark cherries. Decorate with chocolate shavings and more cherries.
Layer with a peanut butter buttercream frosting. Drizzle with melted peanut butter and chocolate ganache. Top with chopped roasted peanuts for added crunch.
Drizzle layers with homemade or store-bought salted caramel sauce. Incorporate caramel into the buttercream frosting. Sprinkle with sea salt flakes for an extra flavor contrast.
Brewed coffee or espresso powder enhances chocolate's flavor without making the cake taste like coffee. Replace the liquid in the recipe (such as water or milk) with an equal amount of strong, cooled coffee.
Add espresso powder to the cake batter to infuse a coffee flavor. Use a coffee-flavored buttercream or ganache for the frosting. Garnish with chocolate-covered espresso beans.
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